Here are a couple of additional photos of the wonderful whole grain breads bought at the Stokell street market — a nice, upscale village just outside of Brussels. Lots of diplomats and career foreign service people to be found. The dark bread was an 8 grain, loaf leavened with yeast. It was light and moist considering the whole grains, and it worked really well as fresh bread with a cheese and salad lunch, and after a couple of days, it was still fresh enough for breakfast toast. The bakery had an automatic slicer, so our 1/2 kg came out in perfect slices.

The boule in the the right front was a whole wheat levain. We also had this pre-sliced and it was a nice, rustic hearth loaf. The whole wheat flour, pre-ferment and sourdough culture gave the bread a complex and well-developed flavor and texture, along with a thin, but very crunch crust. This was the loaf where the bottom of the bread was darker than the top (an issue that I can relate to).

Last little bit. I really liked their waxed paper bags. They worked well in helping keep the bread fresh, and they had a nice traditional feel.

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo.